Name: The ultimate cottage pie
Total time: 2700 s
Yield: 4
Ingredients: 500 gram beef mince; 1 tablespoon olive oil; 1 onion; 2 carrot; 300 gram mushroom; 1 tin chopped tomatoes; 1 pot beef gravy; 750 gram Season's Gold potato; 50 gram cheddar; as needed green beans; as needed sugar snap peas

Step 1

Heat a frying pan until smoking hot, add the mince (500 g) , season and cook for 3-5 minutes until browned and caramelised. Remove from the pan on to a plate and set aside while you cook the veg.

Step 2

Add a splash of olive oil (15 mL) to the pan, then add the onion (1) and carrots (2) , reduce to a medium heat, season with salt and pepper and cook for 5-8 minutes until softened.

Step 3

Then add the mushrooms (300 g) , turn up the heat and cook for another 2-3 minutes before adding the mince back to the pan.

Step 4

Add the tomatoes (1 tin) and cook for 5 minutes, until most of the moisture has evaporated and you are left with a really thick mixture. Add the gravy (1 pot) and simmer gently for 10 minutes.

Step 5

Meanwhile, cook the potatoes (750 g) in a large pan of boiling salted water for 10-15 minutes until cooked through and tender. Preheat the grill to 200°C/180°C fan/gas mark 6.

Step 6

Drain the potatoes, allowing to steam dry in the strainer for a couple of minutes then return to the pan. Season with salt and pepper, add half of the cheese (50 g) and mash very roughly. You aren’t looking for a smooth mash, you want plenty of texture, to get lots of crispy bits.

Step 7

Transfer the mince mixture to an ovenproof dish and top with the crushed potatoes. Scatter over the remaining cheddar cheese and place under the grill for 5 minutes until the cheese is melted and the potatoes begin to crisp.

Step 8

Serve with green beans (as needed) and sugar snap peas (as needed) .

The ultimate cottage pie

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